Most Cited

Comparison of Waste from Different Types of Tea to Dried Butterfly Pea Flower

Jieyan Zhang1, Si Qin2and Nattaya Konsue 1,3*
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DOI : 10.12944/CRNFSJ.12.2.34

Factors Associated with Self-Efficacy Toward Healthy Eating and Physical Activity among Kuwaiti Adolescent Girls

Latifa Al-Ghanim and Dalal Alkazemi*

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DOI : 10.12944/CRNFSJ.9.3.16

Treatment of Metabolic Alkalosis with Rice Broth

Hayder Aledan1*, Jawad Rasheed2, Zahraa Jasim3 and Manal Abdul Razak4

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DOI : 10.12944/CRNFSJ.9.2.22

Measurement Needs of Food Security during Flood Disaster in Bera, Pahang

Nur Atiqah Alias1*, Norazmir Md Nor2

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DOI : 10.12944/CRNFSJ.6.1.08

Effect of Alcalase Hydrolysis Time on Physicochemical and Functional Properties of Protein Hydrolysate Extracted from Gryllus bimaculatus Cricket Powder

Manatchaya Sungsri-In1,2, Anuchita Moongngarm1,2*, Sirirat Deeseenthum2,3, Vijitra Luang-In2,3, Luchai Butkhup2,3, Isaraporn Somboonwatthanakul2,3, Suthathip Phankhlong1, Kedkasorn Yachai1, Yonlada Khawla1, Saranya Pimkoksoong1, Treechada Utaida4and Patiwit Loypimai5
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DOI : 10.12944/CRNFSJ.12.3.38

Prediction of Retinol in Fortified Maize Flour using Fourier Transform – Near Infrared Spectroscopy

Brenda Chepkoech*, Elizabeth N. Wafula, Daniel N. Sila and Irene N. Orina

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DOI : 10.12944/CRNFSJ.12.1.31

Antibacterial Efficacy of Essential Oils from Four Spices against Salmonella typhimurium: Mathematical Modelling and Application in Enhancing Salad Cream Safety

Phattaraporn Lertchirakarn1 and Rattana Muangrat2,3*

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DOI : 10.12944/CRNFSJ.11.3.30

Production and Evaluation of Gluten-Free Cookies for Celiac Patients Made from Rice Flour and Green Banana Flour.

Haneen Hamed Mouminah* and Maha Ali Althaiban
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DOI : 10.12944/CRNFSJ.13.2.25

Bioactive Components in Functional Foods, Mechanism of Action and Impacts on Health with a Focus on COVID-19 –A Review

Revathi Chandran1, Senthilkumar Obuliraj2*, Soundeswaran Sundararajan3, Sridevi Baskaran4, and Muralisankar Margabandhu 2,5
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DOI : 10.12944/CRNFSJ.12.3.6

The Impact of Formalin on Postharvest Quality, Shelf Life, and Nutritive Properties of Carrot, Papaya, Plum, Apple Plum, and Guava

Md. Sajib Al Reza, Sudipto Das Shuvo, Md. Ashiqur Rahman, Rebeka Sultana, Lamyea Afrose Bashi, Mowsumi Khalko, Md Zainul Abedin, Luthfunnesa Bari*

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DOI : 10.12944/CRNFSJ.11.1.24

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